One-Pot Pasta Cookbook: 65 Super Easy Recipes for One-and-Done Meals by Walker Caron Sarah

Author:Walker Caron, Sarah
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2018-12-31T16:00:00+00:00

SUBSTITUTION TIP: For a spicy take on this pasta, use chorizo sausage in place of the kielbasa. Cut it into chunks for best results.

LEMONY CHICKEN PASTA WITH BELL PEPPERS AND ONIONS

SERVES 4

PREP TIME: 15 MINUTES | COOK TIME: 30 MINUTES

STEP-BY-STEP

Each step in this pasta recipe helps build the complex and pleasant flavor of this pasta. This is perfect for fans of scampi, who’ll recognize the flavors in this dish. It’s excellent served with crusty bread and a tossed salad.

1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon flour

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 medium yellow onion, quartered and thinly sliced

1 medium red bell pepper, cut into strips and halved

1 medium green bell pepper, cut into strips and halved

2 garlic cloves, minced

8 ounces dry spaghetti

1½ cups chicken stock

1 lemon, juiced and zested

1.In a medium bowl, stir together the chicken, flour, salt, and black pepper.

2.In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and stir occasionally, until cooked through, about 5 to 7 minutes. Transfer the chicken to another medium bowl and set aside.

3.In the same pot, combine the onion, bell peppers, and garlic, and sauté for 5 to 7 minutes, until the vegetables are just beginning to get tender. Add the spaghetti, chicken stock, and lemon juice to the pot. Cover the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender.

4.Stir in the chicken and lemon zest. Taste and adjust the seasonings as desired.

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